Gluten Free, Vegan, Vegetable Stock Recipes

Broad Bean & Mint Dip

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Ingredients

  • 1kg broad beans or 300g frozen broad beans
  • 1 lemon, juiced
  • 20 mint leaves
  • 115g olive oil (approx 1/2 cup)
  • 1 teaspoon Urban Forager Vegetable Stock Concentrate
    To serve:
  • toasted, thinly sliced sourdough
  • goats chevre
  • mint leaves, extra
  • fresh wild fennel seeds and/or fronds (optional)

Instructions

  1. Pod the beans then place in boiling water for 3-5 mins (young beans will need less cooking time
  2. Strain and plunge into iced water
  3. When cool, peel outer the tougher skin off the bean, revealing the soft, bright green inner.  This should give about 300g of beans
  4. Combine beans, juice, mint, oil and stock concentrate in a high powered blender.  Process till smooth

To Serve

  1. Spread a generous amount of dip on toast
  2. Sprinkle chevre over dip
  3. Top with extra mint leaves, fennel seeds and fennel fronds.

TIPS

Can be made ahead and frozen for 7 months so great for last minute entertaining.

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